Today, Nano Challa has built a reputation for exquisite quality. Upon visiting the cooperative we were stunned by the amount of detail they placed into producing clean coffee. The cooperative is made up of about 400 members who each harvest heirloom varieties that have been growing for generations in the forest surrounding the washing station. At the washing station, the coffee is pulped and washed using a Penagos, a machine that is commonly seen across Latin America, known for using minimal water to pulp and wash coffee. Following the wash, the coffee is then soaked overnight. It then goes through the drying process where the coffee is carefully moved throughout the day and dried very slowly. The members at Nano sort through the parchment thoroughly during the process, picking out the unwanted seeds, winnowing the chaff, and reserving only the parchment that is perfectly clean. The resulting Nano Challa is a soft, gentle, floral cup of coffee with flavor notes reminiscent of the area’s prized honey: jasmine, white tea, and citrus.
I’ll never forget the day I visited Nano Challa. Not only was I welcomed by a team of producers whose detailed work still inspires my day-to-day work, but I also tasted the most delicious honey. A couple of days after my visit, I tried Nano Challa. It tasted just like their honey with undertones of jasmine, white tea, and citrus. Nano Challa has been a reminder of how special it is to actually taste pure terroir in coffee and, in this case, honey as well. It is invigorating to taste these clean, genuine flavors and it reinforces our love and appreciation for all the hard work it takes to make it happen. Grab a bag of Nano Challa here today!